Cereal coffee or coffee substitute.



division of my prior application, Serial No.

4. Uni TED STATES PATENT OFFICE.

some H, KELLOGG, or 135mm CREEK, MICHIGAN.

CEREAL COFFEE 0B, COFFEE STJ'BS'IITUTE.

filed I uI y 29, 1912.

I '0 ll-115720172, itmay concern Be it known that I, JOHN H. Kspwcc, a citizen ofthe United States, a resident of the city of Battle Creek, in the countyvof following description whic -fer-red form of cereal coffee made'input-- suance bf the invention and a preferred Calhoun and State of Michigan, have inventcdcertain new and useful Improvements in Cereal Coffees or Cofi'ecSubstitutes, 'of

which the following is a specification.-

This invention relates to improvements ina cereal coffee or cofiec substitutes, and is a 698,585, filed May 20th,- 1.912.v

One of the principal objects oi the invention is to-provide' a cereal coffee whichmay be easily prepared, and which will possess a pleasing taste imitating that of cofiee;

I A further object of my invention is to provide a beverage of the. character described which maybe prepared for immediate ,use byzmere'ly adding hot water. I

Other objects nd many of the advantages of the invention will be all)1 aren't -fro'm the discloses a Pre;

process for producing the same.

In carrying out my invention I combine malted cereals such as malted aw-heat, bran,

: 1 barley}; rye and-barley, -SP'I' H r with" b i l 5 I I i i=ley, andiroastf the whole together, "it being specifically pn- .derstood, however, that any one of'the above or other desirable malted cereals maybe employed, and that a sin 1e one'or any pre-- unmalted wheat; e and ferre'd combination of t e unmaltedcereals mentioned above may be used.

The proportions employed preferably are substantially as follows :,To a mixture containing about equal parts of ,bran, rye,

wheat, and barley I add from fiveto ten percent; of malt, and preferably a percentage oi.

: barley sprouts The purpose ofthe malt is toaid in completely liquefying the starch contained in thc unmalted 'cerealis-, and also to aid in producing the desired flavor-y -The barley sprouts are added mainlybecause of their effect upon the'fl-avor. Theunmalted cereals are m xed and cooked, and the malted cereals added toaboutcone-third of the cooked mixture with-water and digested .until' the starch is liquefied, whereuponthe balance of the ingredients are added, The mixture is then dried and thoroughly roasted or terrified, after which it is boiledto extract Specification of Iletters Patent.

Serial No. 712,010.

the soluble matter, the hcilingwbeing carried on for from one-half to one hour according tc-condifions; It is desirable to bgiil themixture for a considerable period ojr iintil Patented Aug. 5,1913... No Drawing: Original application filed May 20,1912 Serial No. 698,585. Divided and this application substantially all the soluble matt er hiisbeen I extracted. The liquor is then drawn'ofi from the-insoluble matter and concentrated or evaporated to a syrup-like consistency. The residue. or insoluble matter from which the liquid has been drawn is dried and about one-half more or less mixed with the-concentrated syrup or extract and dried; The dryingof the extract mixed with the residue causes a coating of the soluble matter contained in the extract upon the fine particles of this matter. The residue or in-- soluble matter from which thecofiee liquor has been drawn being a waste product can thus very conveniently and inexpensively be I used as a vehicle or means for carrying the syrup or extract which is applied to the residue in the form of a coating. While it is preferable to employ the. rcsiduejfor this purpose it'will be understood"that itserves merely as a vehicle. or carrier, and that it may be replaced by other suitable material without departing from the spirit and'scopc of the invention or sacrificing any of its ad- Q'vantages.- iAfterthe coatedresidue i1asbecn' I dried it is "ground; to break up"the-'inatter which may have adhered together into granular form.

Where it is desired to prepare a coiieesub- V 'stit-ute which will, when hot. water is added thereto,- provide'a sweetened product, my invention contemplates the additionof sugarto the extract or syrup before the same is mixed with the residue preliminary to the formatlon of the coating thereon, as has been previously described.

The cereal coffee prepared-by adding 11.09 2 water to the coated grains made in pursuance of my invent-ion'provides a materially superior product than where a cereal cofi'ee I merely boiled before it is used, as. the concentration of the liquor-derived from the boiling operation serves to drive off the numerous volatile acids which are produced in. the roasting of the cereal so that the final product is free from the same. I

It 'will be apparent that numerous modifications of the method hereinbefore disclosed and cf the article produced thereby may be resorted to without departing from the spirit or scope of my invention, or sacrificing any of its advantages.

1. The process of preparing cereal coifee consisting of combining malt with cereals, then digesting, and adding bran, unmalted wheat, rye and barley and roasting the mixture, boiling this mixture to extract the soluble matter, extracting the liquor and concentrating it to a syrup-like consistency, mixing the concentrated extract with about one-half the insolubleresidue dried-whereby the surfaces of insoluble particles are coated with the concentrated extract, drying this mixture, and grinding coarsely.

2. The process of preparing cereal cofi'ee consisting of adding ten per cent. malt to an unmalted cereal and roast-ing theymixture, boiling this mixture to extract the soluble matter, extracting the liquor and concentratingit to a syrup-like consistency, mixing the concentrated extract with about 'onehalf the insoluble residue dried whereby the surfaces of the insoluble particles are coated with the concentrated extract, and. drying this mixture.

3. The processf'of preparing cereal coffee consisting of adding malt to a mixture 0tv cereals and roasting the mixture, adding water and boiling to extract the soluble matter, extracting the liquor thus obtained and concentrating it to a syrup-like consistency, drying a portion of the residue obtained in the extraction of the liquor, and coating the same with-the-extract.

4. The process of preparing cereal coffee consisting of adding malt to a mixture of cereals and roasting the mixture, adding water andboiling to extract the soluble matter, extractingthe liquor thus obtained and concentrating it to a syrup-like consistency, drying a portion of the residue ob tained in the extraction of the liquor, coating the same with the extract and drying.

The process of preparing cereal coffee consisting of forming a mixture of cereals, malt and barley sprouts, adding water and boiling, extracting the liquor thus obtained and concentrating it to a syrup-like consistency, drying the insoluble residue and coating the particles thereof with the extract, drying this mixture and grinding coarsely. 6. The process of preparing cereal coffee consisting of combining" substantially ten per cent. of maltwith a mixture of cereals,

. adding water and boiling, extracting the liquor thus obtained and concentrating it"; to a syrugfilike consistency, drying the insolublencsidlie and coating the particles thereof withthe extract, drying this mixture and. grinding coarsely.

7. The "process of manufacturing cereal coffee consisting of combiningmalt with a mixture of cereals, addin water and boiling'the same pextracting t e l iquor thus ob- .a coating of' said sblubl said mixture. y

16. A cereal cofi'ee substitute comprisin tained, and adding material adapted to form a. carrier for the said extract.

- 1 8. The process of manufacturing cereal cofi'ee consisting in comblmng malt with a.

mixture of cereals, adding water and boil ing the same, extracting the liquor thus obtained and concentrating the-same, and adding material adapted to form a carrier for the said concentrated extract.

9. The process of manufacturing cereal jcofi'ee consisting in combining malt with a mixture of cereals, addin water and boiling the same, extracting-t 1e liquor thus obtained and concentrating the same, adding material adapted to form a carrier for the said concentrated extract, and drying.

10. The process of'manufacturing cereal coffee consisting in combining malt with a mixture of cereals, addin water and boil ing the same, extracting t e liquor thus obtained and concentrating it. to a syrup-like consistency, adding material adapted to form. a carrier for the said extract, and'drying the-same. v i i T 11. The process of manufacturingcereal coffee consisting in combining maltwith a mixture of cereals, adding water an d'boil consisting of forming a mixture of cereals and malt, boiling the same to liquefy the starch, drawing off theliquid containing the starch, {roasting the residue, adding water and boiling, obtained and concentratin it to a syruplike consistency, drying the residue from which the liquor has been extracted and coating the particles thereof with the extract.

14. A coffee substitute comprising a material having a coating of the soluble'matter extracted from a roasted mixture of malt,

and a cereal.

15. A coffee substitute comprising a roast ed mixture of maltand a cereal from which."

the soluble matter has been extracted, and matteriupon the extracting the liquor thus a mixture ofcereals with 10%;,malt, sai mi-xt e having a 'solublematter extracted therexom and depositeduponthe surfa thereof in the form of a coating.

17. A cofi'ee substitute comprising a mixture of malt, barley sprouts and cereals roasttd and having a soluble matter extracted therefrom and deposited upon the surfaces thereof in theforln ofacoating.

18. A coffee substitute comprising a roasted mixture of malt, Wheat, bran, rye and barley, mixture having a soluhie matter extracted there'l'm and deposited upon the surfaces thereof in o form of a coating.

19. A cotl'ee substitute comprising a. roasted mixture in granular form of malt and a cereal from which the soluble matter has been extracted, and a coating of said soluble ma ter upon the surfaces of the granules.

20. coffee substitute comprising a roasted mixture of cereals with ten per cent. malt, said mixture having the soluble matter extracted therefrom and being in granuhr form, said granules having av coating of the said soluble matter."

21. A cofiee substitute comprising-e mix-- ture of malt, barley sprouts and cereals roasted and having the soluble matter extracted therefrom, said mixture being in granular form, the said granules being coated with the said soluble matter.

22. A coffee substitute comprising a roasted mixture of malt, Wheet, bran, rye and barley, said mixture having the soluble n1atter extracted therefrom and being in. granular form, the granules of the said mixture being coated with the seluble coating extracted from the mixture.

JOHN 'H. KELLOGG.

Vitnesses Jesse ARTHUR, BESSIE E. FAGAN. 

